Raspberry Bread

This raspberry bread is a moist and tender quick bread naturally sweetened and chock full of raspberries! Made in just one bowl, this banana raspberry bread is vegan and gluten free!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings Slices

Calories 184kcal

Author Arman

Ingredients

2 cups all purpose flour gluten free, if needed
1 cup sugar white, brown, coconut, or sugar free subs
1/4 tsp salt
3/4 tsp baking soda
1/2 cup butter vegan or standard, melted
1/4 cup milk of choice I used unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 1/2 cups banana mashed (approximately 4 bananas)
1/2 cup raspberries fresh or frozen
1/4 cup chocolate chips of choice optional

Instructions

Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Slowly add your wet ingredients, and mix until just combined. Fold through your raspberries and chocolate chips.
Transfer the batter to the lined pan. Top with extra chocolate chips and raspberries. Bake for 45-50 minutes, or until a skewer comes out clean from the center.
Allow the bread to cool in the pan completely, before slicing up.

Notes

TO STORE: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week.

TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds.

Nutrition